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First Jerky; Now with pictures!

post #1 of 6
Thread Starter 



So for my first recipe with pictures I did some beef Jerky. This is something I have never smoked before but I got a great deal and bought 6.35 lbs of London broil for $18 so I could not turn it down.
I had then presliced at the store as I do not own my own slicer and I wanted some more consistency.

.
Here it is fresh from
the store
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I sliced it into fairly
uniformed strips
to smoke evenly
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Plateful sliced I did 3.8. lbs
basic and 2.55 lbs cajun/creole
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Marinating
Soy/Worcestershire/ pepper/garl&onion pow.

The spicy jerky got my homemade creole spice.

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Drying out for a few hours before smoking

Should have dried it out more it was very moist and I have to try it in the smoker at 120 for a couple hours before cranking up to 150.
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Took 10 hours to smoke but the day went from snowy to 60F to freezing rain and back to snow... welcome to central Oregon. Temp was 120-130 first 3 hours then 150-160 to finish up.
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The Cajun Recipe is in the smoker now and I held it at 150-160 the entire time it looks much better. Also moved my thermometer location I think it was reading high during the first batch temp is holding much more steady and uniform today.

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So it turned out very good I love the taste and it has plenty of bend and pliability without being to stiff or tough. The first batch was over smoked a bit and you can taste a little bitter as a result but I am lightening it up on the second batch.
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End result was great I might  use a little less Worcestershire in the 1:1 ratio to soy. It was a little strong for my taste but the spices were great for my taste. The bitterness from the over smoke is my only regret to be honest. I have some reservations about the spicy jerky, almost afraid the heat will be too much for me (I am a pussy when it comes to heat).

As far as advice, the second batch I let dry and has a better day so it smoked very evenly and smooth without any hiccups. It will be done in just about 4 hours if I can guess correctly.

As far as taste I consider them a good success for a first smoke but will use less hickory chunks in the future. I have a few more pictures I included in my profile. Glad to hear feedback. Oh and on a side note I know I did not use a cure or tender quick. I am comfortable with the risk and handling the meat properly but I would always encourage others to cure if they have and doubts or worries.

Thanks, Nick.


Will update on the Cajun jerky when it comes out.

post #2 of 6
Looks good trax! What kinda smoker are you using to get the temp that low
post #3 of 6
Thread Starter 

It's an older brinkman (before the bullet style came out) They don't actually make it anymore but i just used about 7-10 pieces of coal with nothing in the water pan.  really just limiting the coal made keeping the low temp easy it was the constant attention that was a pain but my cajun batch just came out flavor is fantastic, not oversmoked. possibly a bit dry and I added more coals twice the whole time 4.5 hour smoke at 150.  It is a brinkman verticle smoker but my is the old school charcoal type. they still make the electric and gas styles. and actually when it was new I had to install my own charcoal pan the one it comes with makes it impossible to exceed 160. I now use a grilling wok to give me a wider temp range.

post #4 of 6

yea i'm using my WSM for jerky now so i know the small amount of coal trick, but i'm looking to get a propane smoker to ease that burden and maintain temp easier

post #5 of 6
Thread Starter 

Actually if i might make a recommendation. Rather then switch up smokers for jerky I am going to get a multi range hotplate and just top it with a small cast iron pan with my wood chips. I have a good feeling this will work as I am not in the market for a new smoker as I am moving to texas in 3 months.  Good luck though, Fortunately i had the time to monitor the coals but that is teh big downside of charcoal IMHO.

post #6 of 6

hmm maybe that's my ideal solution as well...i'll look into that! thanks

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